Starters
Chicken Coxinha (Coxinha)
Teardrop-shaped Brazilian croquette filled with shredded chicken.
Ingredients
- 300 g cooked, shredded chicken breast
- 1 small onion
- 2 garlic cloves
- 500 ml chicken stock
- 300 g wheat flour
- 30 g butter
- 100 g cream cheese
- 2 beaten eggs
- 200 g breadcrumbs
- Oil for frying
- Salt and pepper to taste
Step-by-step
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- Put the onion and garlic in the mixing bowl and chop 4 sec/speed 5.
- Add the butter and saute 5 min/Varoma/spoon speed.
- Add the shredded chicken and cream cheese; mix 20 sec/reverse/speed 3, season and set the filling aside.
- Without washing the mixing bowl, pour in the stock and heat 6 min/100°C/speed 2.
- Add the flour all at once and mix 1 min/speed 4 until a smooth dough forms.
- Turn out the dough, let it cool and knead by hand until workable.
- Take portions, flatten, fill with the chicken and shape the typical teardrop.
- Dip each coxinha in beaten egg and then in breadcrumbs.
- Fry in oil at 180°C until golden and drain on paper towels.
Tips
- The dough should stay warm to shape it more easily.
- Seal them well so they do not open while frying.
- You can bake them at 200°C for a lighter version.
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